On Board
❖ cindy bertram
new exclusive dining features come Aboard cruise ships Besides renowned chefs and
place in the Pinnacle Grill, which is
tion Institute, Holland America has
expansion of alternative restaurants
re-created into a Le Cirque-like envi-
worked to ensure that the seafood
featuring specialty cuisine, the dining
ronment with dishes specially created,
served is either fished or farmed in a
experience onboard cruise ships is
along with wine selections and table
way that does not harm the surround-
once again reaching new levels. Exclu-
decorations. Holland America Line
ing ecosystems. In addition, the line
sivity is a key focus, with more enter-
notes that Sodamin has worked with
has introduced a vegetarian menu
tainment features and a new direction
Le Cirque’s Executive Chef Craig
along with 30 new vegetarian dishes
when it comes to the ingredients used
Hobson to re-create the legendary
on its menus in the main dining room.
to prepare those sumptuous dishes.
restaurant for a memorable dining experience onboard.
new dining options The debut of Carnival Cruise Lines’ Carnival Breeze in June includes the line’s first full-service sushi restaurant.
With Great American Steamboat Company’s relaunch of river cruising
I want to hold on to the core of what has made a dish an American Classic. — Chef de Cuisine Regina Charboneau
“Bonsai Sushi” features sushi, sashimi and rolls, with prices ranging from $1 for appetizer-sized portions to $15
exclusivity and Behind the scenes
for a “sushi ship” for two. Another new
Princess Cruises has expanded
on the Mississippi River on the April 27 sailing of the American Queen,
restaurant onboard is Fat Jimmy’s
"The Chef's Table," originally intro-
Chef de Cuisine Regina Charboneau
C-Side BBQ, a complimentary open-
duced in 2007. Geared towards culinary
has recreated American classics with
air barbeque venue.
enthusiasts, the program provides
fresh, local ingredients. Wild pecans,
In 2013, Avalon Waterways is
guests with a behind-the-scenes tour
artisan cheeses and wild honey,
offering a new casual dining venue
to see dinner hour preparations, and
sustainable fish and seafood, mixed
called Panorama Bistro on their “Suite
includes a specially prepared multi-
with an abundance of vegetables and
Ships.” The bistro will be located in
course dinner at a private table.
citrus are just a few highlights. She’s
a partitioned part of the main lounge
On Holland America Line’s ms
performed extensive research to
and the dining experience will be
Nieuw Amsterdam, an exclusive
develop the menus, and Chef Regina
featured a few times during the cruise.
culinary experience is also offered.
further explains, “The key is to re-cre-
Another fun feature that ties in dining
Called “Master Chef’s Room,” this
ate without totally re-inventing a classic;
involves their Culture & Cruise activi-
special seven-course menu has
I want to hold on to the core of what
ties, which includes having a local chef
been designed by Master Chef Rudi
has made a dish an American Classic.”
coming onboard to do a demonstration,
Sodamin.
tasting including. expanding the culinary horizon Well known for its focus on cuisine
riences and more unique experiences, renewed focus on fresh ingredients & sustainable seafood Cruise lines have become known for
under the direction of Master Chef
their focus on using fresh ingredients,
Rudi Sodamin, Holland America Line
but Holland America Line has also
is now offering something new on-
moved into a new commitment - serv-
board its fleet of 15 ships. Called “An
ing sustainable seafood. Through a
Evening at Le Cirque," the event takes
partnership with the Marine Conserva-
8 June 2012
With new restaurants, dining expethe dining options for your group aboard today’s cruise ships are even more plentiful.
Cindy Bertram has 15+ years of cruise expertise in sales, marketing and training, with an MBA from Loyola University Chicago. She can be reached at cindy@ptmgroups.com
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